Lemon Poppy Seed Shortbread Cookies
These crumbly cookies with lemon and poppy seeds are wonderfully fresh and surprisingly delicious thanks to the poppy seeds.
Servings: 20 cookies
Ingredients
- 250 grams unsalted butter
- 100 grams powdered sugar
- 2 tsp lemon extract or 1 tbsp lemon zest
- 300 grams all-purpose flour
- 20 grams poppy seeds
Instructions
- Beat the butter and powdered sugar until creamy. Add the lemon extract and mix briefly. Finally, add the flour and poppy seeds and mix until a firm cookie dough forms.
- Shape the dough into a log and wrap it in plastic wrap. Chill the dough log in the fridge for at least one hour so it can rest. Mine was about 6 cm (about 2.3 inches) in diameter.
- Slice the dough log into rounds and place the cookies on a baking sheet lined with parchment paper.
- Bake the cookies at 175°C/350°F for about 14 minutes, or until the edges are lightly golden brown.
Tips
If using lemon zest, let the dough rest a bit longer so the lemon flavor can infuse more thoroughly. Lemon extract ultimately gives a stronger flavor in the cookies.
How to store
Stored in an airtight container, the cookies will keep for 2-3 weeks. They can also be frozen for up to 3 months.